Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose

Food and Bioprocess Technology

Volumn 5, Issue 8, 2012, Pages 3075-3089

  Vicente, Sebastián ^a   Nieto, Andrea B ^a,b   Hodara, Karina ^a   Castro, María A ^a   Alzamora, Stella M ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Apple; Glucose; Osmosis; Rheology; Structure; Trehalose; Water mobility

Indexed keywords

APPLE; APPLE TISSUE; CREEP COMPLIANCE; ELECTRONIC MICROSCOPY; MATERIAL PARAMETER; MATERIAL PROPERTY; OSMOTIC AGENTS; OSMOTIC DEHYDRATION; OSMOTIC TREATMENT; PLASMOLYSIS; PROTON TRANSVERSE RELAXATION; RHEOLOGICAL PROPERTY; RUPTURE STRESS; SMALL-SCALE DYNAMICS; TREHALOSE; TREHALOSE SOLUTION; WATER ACTIVITY; WATER MOBILITY;

DEFORMATION; DEHYDRATION; ELASTICITY; GLUCOSE; LIGHT TRANSMISSION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OSMOSIS; RHEOLOGY; STRUCTURE (COMPOSITION); TISSUE;

FRUITS;

MALUS X DOMESTICA;

EID: 84867679106     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0643-2     Document Type: Article

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